Blueberry Muffin (Low Sugar)

Preheat the oven to 180°C (356°F).

In a bowl, mix together almond flour, baking powder, and salt.

In a separate bowl, whisk eggs, Greek yogurt, erythritol, and vanilla extract until well combined.

Add the wet mixture to the dry ingredients and gently mix until just combined.

Fold blueberries into the batter.

Spoon the batter into muffin molds.

Bake in the preheated oven for 20–25 minutes.

Let the muffins cool on a wire rack.